TM transforms Sunday roast leftovers
Published Monday, 18 August 2014
Luke Thomas takes to the This Morning kitchen to show how to transform Sunday roast leftovers into a tasty pasta bake.
Luke Thomas in the This Morning kitchen. (© Rex Features)
- 400g macaroni, penne or fusilli
- 100g broccoli, cut into small florets
- 100g cauliflower, cut into small florets
- 600ml milk
- 60g butter
- 60g plain flour
- 200g Gruyere cheese
- 250g Parmesan cheese, grated
- 250g roast chicken
- 60g pine nuts
- 4 spring onions, chopped (use the white and green parts)
- salt and pepper
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. It should be al dente.
- Drain, refresh under cold running water, then tip into a large bowl and set aside.
- Meanwhile in a separate pan of boiling salted water, cook the broccoli and cauliflower for about 5mins, until just tender. Drain, refresh under cold running water and add to the drained pasta.
- In a small saucepan, bring the milk to the boil.
- At the same time, in a separate pan, melt the butter and stir in the flour until completely incorporated.
- With the pan still on the heat, pour the hot milk on to the flour mixture a little at a time, whisking and stirring until you have a smooth, thick white sauce.
- Remove from the heat and add three-quarters of the Gruyere and Parmesan cheese. Taste and season with a little salt and pepper if you think it needs it.
- Preheat the oven to 200C.
- Pour three-quarters of the cheese sauce over the pasta and vegetables. Flake the cooked chicken into the mix and add the pine nuts and spring onions.
- Divide the mixture into four individual ovenproof dishes. Top up with the remaining cheese sauce and sprinkle over the remaining cheese.
- Bake for about 30mins until crusty and golden brown on top.
© UTV News